Preparation

Line a baking sheet with parchment paper. Spray your hands will cooking spray then roll the filling into small balls. Place on the parchment paper. These are rich little buggers so don't make them too large.

4

Place uncovered in freezer for 1 hour.

5

Just before your truffles come out of the freezer, melt the chocolate. Place the chocolate chips in a stainless steel or glass bowl and place over a pot of gently boiling water. Stir constantly until melted.

6

Use a fork to dip the truffles in the chocolate and tap the fork on the side of the bowl to get rid of any extra chocolate. Use a toothpick to help remove from fork and place back on the parchment paper-a little trick I learned from the pioneer woman.

7

After each truffle go ahead and sprinkle on (or roll in) your desired topping before the chocolate dries. Surprisingly, my favorite topping was the sea salt because it really seemed to balance out the sweetness of the chocolate. Enjoy!